
PRICE, $1.00 


THE FOOD CHART 


What The Chart Shows 


The purpose of this chart is to bring out certain im¬ 
portant and rvell-established facts about food in a 
new and graphic method. Up to this time the com¬ 
position of foods has been presented to the house¬ 
keeper chiefly in bool(s and in terms of figures and 
percentages. This Chart presents such facts not 
only in the old way, but also by diagrams and in 
colors , which should appeal quickly to the eye and 
be of assistance to the memory. 


Guide for Balanced Meals 

Guide for Dieting 

Guide for Decreasing Weight 

Guide for Increasing Weight 

Guide for General Health 

Guide for Cheaper Meals 

Suggestions for Meals 

Suggestions for Combinations of Foods 


Copyrighted by 
CHARTS PUBLISHING CO. 
1922 


Trrnmmmmmi 






































CHART BASIS, ONE POUND 


Carbohydrates. 

The Carbohydrates are compounds of carbon, hydrogen and oxy¬ 
gen occurring in foods, and are mostly known as starches and sugars. 
They can be stored up in a large quantity and have the power of being 
quickly digested. Like Fat and Protein, they give heat and energy, 
but far more quickly. One ordinarily eats 214 times more Carbohy¬ 
drates than Fat or Protein. The energy value of Carbohydrates in 
food is 4.1 Calories per gram or 1814 Calories per pound. They are 
found on the chart in BLUE. 


Fat. 


The fats are the substances that make up the Fats, Lipins, Oils, 
etc., and like Carbohydrates, are compounds of carbon, hydrogen and 
oxygen, and are found mostly and known better as the Fats of meat, 
butter, lard, etc. Fats are also stored up for reserve, but are much 
slower in digesting than Carboyhydrates. The energy value of Fat is 
9.3 Calories per gram or 4093 Calories per pound. They are found on 
the chart in GREEN. 


Protein. 


The Proteins are the compounds of carbon, hydrogen, oxygen, 
nitrogen, sulphur, phosphorus (sometimes) and iron (sometimes); 
like both Fats and Carbohydrates, it acts as fuel, but does very little 
storing. Its function is to build and repair tissues immediately. The 
energy value of Proteins is 4.1 Calories per gram or 1814 Calories 
per pound. They are found on the chart in RED. 

Mineral Matter and Ash. 

The greater constituents of mineral matter and ash are sulphur, 
phosphorus, chlorine, sodium, potassium, calcium, magnesium and 
iron. Unlike the first three mentioned constituents, mineral matter 
and ash are not energy giving or do they do any storing. Their func¬ 
tion, it seems, is only to enrich the blood, form our bones, teeth, nails, 
etc. They are found on the chart in BLACK. 


Water. 


The element of food found oil the chart in YELLOW. Tt is not 
known that it contains any other function than to add bulk to the 
diet. Contains hydrogen 2 parts to oxygen 1 part. 

Vitamin A. 

Fat—soluble A—Vitamin present in certain foods, the absence of 
which is supposed to lead to the so-called food deficiency disease 
known as Rickets. Shown on the chart below the name of the food. 

Vitamin B. 

Water—soluble B—Vitamin present in certain foods, the absence 
of which is supposed to lead to the so-called food deficiency disease 
known as Beri Beri. Shown on the chart below the name of the food. 

Vitamin C. 

Water—soluble C—Vitamin present in certain foods, the absence 
of which is supposed to lead to the so-called food deficiency disease 
known as Scurvy. Shown on the chart below the name of the food. 


Copyrighted by Charts Pub. Co., St. Louis. 



5001 






TIME FOR DIGESTING FOOD 


Meats 

How Cooked 

Time 

h. m. 

Hashed Meat 

Warmed 

2 

30 

Beef 

Fried 

4 

00 

Beefsteak 

Broiled 

3 

00 

Beef, fresh, lean, dry Roasted 

3 

30 

Beef, fresh, lean, rare 

Roasted 

3 

00 

Chicken, full grown 

Fricasseed 

2 

45 

Duck, Tame 

Roasted 

4 

00 

Duck, Wild 

Roasted 

4 

30 

Fowls, Domestic 

Roasted 

4 

00 

Lamb, fresh 

Broiled 

2 

30 

Mutton, Iresh 

Broiled 

3 

00 

Oysters, fresh 

Raw 

2 

55 

Oysters, fresh 

Roasted 

3 

15 

Oysters, fresh 

Stewed 

3 

30 

Pork, steak 

Broiled’ 

3 

15 

Pork, fat and lean 

Roasted 

5 

15 

Pork, recently salted 

Fried 

4 

15 

Pork, recently salted 

Stewed 

3 

00 

Turkey, domesticated Roasted 

2 

30 

Veal, fresh 

rsoiled 

4 

00 

Veal, fresh 

Fried 

4 

30 

Sausages, fresh 

Broiled 

3 

20 

Pigs Feet 

Boiled 

1 

00 

Suet, Mutton 

Boiled 

4 

30 

Suet, Beef, fresh 

Boiled 

5 

30 

Fish 

Bass, striped 

Broiled 

3 

00 

Catfish 

Fried 

3 

30 

Codfish, cured, dry 

Boiled 

2 

00 

Salmon, salted 

Boiled 

4 

00 

Trout, Salmon, fresh 

Boiled 

1 

30 

Soups' 

Soup, Bean 

Boiled 

3 

00 

Soup, Chicken 

Boiled 

3 

00 

Soup, Mutton 

Boiled 

3 

30 

Soup, Beef Si Veg. 

Boiled 

4 

00 


Vegetables 

How Cooked 

Time 

h.m. 

Beans, pod 

Boiled 

2 

30 

Beans, green 

Boiled 

3 

45 

Corn, green 

Boiled 

3 

45 

Turnips 

Boiled 

3 

30 

Cabbage 

Raw 

2 

30 

Cabbage, sour 

Raw 

2 

00 

Cabbage 

Boiled 

4 

30 

Carrot 

Boiled ■ 

3 

13 

Parsnips 

Boiled 

2 

30 

Potatoes, Irish 

Baked 

2 

30 

Potatoes, Irish 

Boiled 

3 

30 

Beets 

Boiled 

3 

45 

Fruit 




Apples, sour, hard 

Raw 

2 

50 

Apples,sweet,mellow 

Raw 

1 

30 

Dairy Products 




Custard 

Baked 

2 

45 

Cheese, strong 

Raw 

3 

30 

Eggs, fresh 

Raw 

2 

00 

Eggs, fresh 

Scrambled 

1 

30 

Eggs, fresh 

Roasted 

2 

15 

Eggs, fresh 

Soft Boiled 

3 

00 

Eggs, fresh 

Hard Boiled 

3 

30 

Eggs, fresh 

Fried 

3 

30 

Milk 

Raw 

2 

15 

Milk 

Boiled 

2 

00 

Butter 


3 

30 

Bread 




Bread, corn 

Baked 

3 

15 

Bread, wheat, fresh 

Baked 

1 

30 

Grains 




Rice 

Boiled 

1 

00 

Tapioca 

Boiled 

2 

00 


NOTE: You will note that the foods that require approximately the same 
time to digest have approximately the same chemical composition. 

TABLE OF MEASURES 

3 teaspoons—1 tablespoon. 

16 tablespoonfuls—1 cup. 

2 cups butter—1 lb. 

4 cups flour—1 lb. 

2 cups sugar—1 lb. 

3 cups cornmeal—1 lb. 

2 cups liquid—1 lb. 

2 tbs. liquid—1 oz. i 


Copyrighted by Charts Pub. Co., St. Louis. 

/ 






BALANCED MEALS 



Food 

Fat 

Protein 

C. H. 


Meats 

2 lbs. Veal Cutlets 

72 

180 


1 

Vegetables 

1 lb. Butter Beans (Lima) 

4)4 

31)4 

99 



2 lbs. Cabbage (Slaw) 

9 

9 

45 



2 lbs. Potatoes (Irish) 

9 

18 

135 


Dairy 

y% lb. Butter 

48 




Products 

y 2 lb. Cream 

43 

6 

11 


Fruit 

1 lb. Apricots (Dried) 

4)4 

22)4 

510 

grams 

Dessert 

Tapioca (see below) 

22)4 

22)4 

148 

1 lb.—453.6 

Bread 

y 2 lb. Bread 

4)4 

27 

164 

)4 lb.—226.8 


TOTAL GRAMS 

216 

316)4 

1112 



What This Should Show: A ratio of one fat to 
two protein to seven carbohydrates is considered 
a well-balanced meal; that is 1/10—2/10—7/10. 

How It Is Figured: Number of persons to 
meal, 3. Two lbs. veal cutlets—8% fat to lb. 
equals 36 grams, 2 lbs.—72 gr.; 20% protein—90 
grams to lb.; 2 lbs.—ISO- gr. 

One lb. Lima beans—1% fat—4)4 gr.; 7% pro¬ 
tein—31)4 gr; 22% C. H.—99 grams. 


1%— 4)4 grams 
2%— 9 
3%— uy “ 

4%— 18 
5%— 22 y 2 “ 

6%— 27 
7%— 3iy “ 

8%— 36 
9%— 40)4 “ 

10%— 45 
11%— 49)4 “ 


Two lbs. cabbage (raw)—1% fat to lb.—4)4 
grams; 2 lbs.—9 gr.; 1% protein to lb.—4)4 gr.; 

2 lbs.—9 gr.; 5% C. H. to lb.—22}4 gr.; 2 lbs. 

-45 gr. 

Two lbs. potatoes (Irish)—1% fat to lb.—4)4 
gr.; 2 lbs.—9 gr.; 2% protein to lb.—9 gr.; 2 lbs. 

—18 gr.; 15% C. H. to lb.—67)4 gr.; 2 lbs.—135 
gr- 

One lb. apricots (dried)—1% fat to lb.—4)4 
gr.; 5% protein—22)4 gr.; 63% C. H.—283)4 gr. 

Tapioca with the following ingredients: 1 pt. 
milk—1 lb.; 1 lb. 4% fat—18 gr.; 3% protein— 

13)4 gr.; 5% C. H.—22)4 gr. 1 egg—1/9 lb. 1% 
fat—4)4 gr.; 1% protein—9 gr.; )4 cup or y lb. 
sugar—25% C. H. or 112 gr.; 1 tbs. or 1/32 lb. 
tapioca—3% C. H. 13)4 gr.; r 4 lb. butter—85% 
fat to lb., Ms lb.—10%—45 gr.; )4 lb. cream to 
meal—19% fat to lb., 9)4%—)4 lb.—43 gr.; 
y 2 lb. bread—2% fat to lb., )4 lb.—1% or 4)4 
gr.; 12% protein to lb., 6% to )4 lb.—27 gr.; 

72% C. H. to lb., y 2 lb.—36% or 164 gr. 

You may not find it necessary to follow a similar schedule for 
every meal, yet it is good to occasionally check yourself up on the 
meals you are serving. After a while this will come so easy to you 
that it will not be necessary for you to write down all the figures in 
percentages. A balanced meal means several things, namely, tasty 
meals, proper nourishment, and the balance that gives one comfort 
after eating a large meal. 

See No. 10—TIME REQUIRED FOR DIGESTING FOOD for 
weights and measures of some solids and liquids. 


12%— 54 
13%— 58 y “ 

14%— 63 
15%— 67)4 “ 

16%— 72 
17%— 76)4 “ 

18%— 81 
19%— 85 )4 “ 
20%— 90 

21 %— 94)4 “ 

22 %— 99 

23%—103)4 “ 

24%—108 

25%—113 

You can continue 
same to 100%. 


Copyrighted by Charts Pub. Co., St. Louis. 




















GUIDE FOR DIETING 


Physicians have variously estimated that from 50% to 75% of 
our ills are caused by the food we eat. The causes being numerous 
and complicated, we only attempt in a general way to outlay these 
causes. 

Many foods whose chemical constituents are opposed to each 
other when eaten will cause a violent reaction when brought together 
in the stomach. When a number of these foods are eaten, the stomach 
gives off a juice known as hydrochloric acid to aid the digestion. The 
excess of this acid in the stomach produces fermentation and decom¬ 
position, hence it is not what we eat, but what combinations of foods 
we eat that cause our numerous stomach troubles. 


Herewith are a few of the causes: 

1. Too much meat. Man’s principle food, if not the natural food, 
is and should be. the vegetarian diet. 

• 

2. Too much acid fruit. While good in themselves, the proper 
amount is essential. 

3. Too much sweet. Most foods contain some carbohydrates and 
others abound in it, and the sweet found in these natural foods are 
sufficient for the requirements, but add to this candies, pure cane sugar, 
syrups, honey, and the hundreds of foods that are sweetened with 
sugar, and you w r ill have it in excess. 

4. Eating too much. So much can be said about this that it will 
suffice to say, study the chart and eat only the amount required by 
your body. 

5. Total disregard for the combinations of foods. It would be 
well to consult your physician, showing him the chart and have him 
outline the proper foods for you. 

/" * r 

6. Total disregard for the season of the year, time of the day, kind 
of food required, age of person, which meal of the three we eat, and 
the physical condition we are in, are often the causes ®f many of our 
troubles. Both animate and inanimate things require adjustment to 
conditions that surround them. This is also true about yourself. On 
a separate sheet is given the time for digesting some of the principal 
foods, and it is wise to consult this to determine how long the food 
should remain in your body. 

Copyrighted by Charts Pub. Co., St. Louis. 



GUIDE FOR DECREASING WEIGHT 

There are many factors and as many different conditions that 
control obesity. We can only generalize and show you the cause and 
how it can be remedied. Calories are J the heat units or energies on 
which the body lives. For persons in their several walks of life and 
at different ages, we give the following schedule: 

Schedule of Calories Per Day—And Estimated Per Meal. 


Per 

Day B. L. D. 

Man working without doing muscular work.2700 540 540 1620 

Man doing light muscular work.3000 600 600 1800 

Man doing moderate muscular work.3500 700 700 2100 

Man doing hard muscular work.4500 900 900 2700 

A woman or girl using much muscular energy. . . .2700 540 540 1620 
A woman or girl using little muscular energy... .2200 440 440 1320 

A boy or girl between 10 and 12 yrs. at least.2000 400 400 1200 

A boy or girl between 6 and 9 yrs. at least.1700 340 340 1020 

A boy or girl between 2 and 5 yrs. at least.1400 280 280 840 


Bjr the aid of the chart and the rules for figuring as found in guide 
for BALANCED MEALS, one can easily find the amount of grams of 
fat, protein and carbohydrates they are eating. To obtain the number 
of calories you multiply the number of grams of fat by 9.3, and the 
number of grams of protein by 4.1, and the number of grams of car¬ 
bohydrates by 4.1, and when added together will give you the number 
of calories in that meal. We use as example the meal suggested in 
the guide for BALANCED MEALS, there are 216 grams of fat 
X 9.3=2008.8 calories; 316*4 grams of protein X 4.1 = 1297.6 calories, 
and 1112 grams of carbohydrates X 4.1=4559.2 calories. All three 
a,dded together equals 7865.6 calories or 2621.5 per person. By re¬ 
ferring to above schedule you will notice this is an exceptionally 
heavy meal. 

The secret of reducing is the eating of less calories than the 
body requires, causing the body to draw on its own strength, thereby 
depreciating it. 

To generalize: Eat foods colored yellow on the chart in preference 
to others; and foods colored red in preference to those colored blue 
and green. 

THERE IS NO NEED TO REFRAIN FROM ANY PARTICU¬ 
LAR KIND OF FOOD AS IT IS GENERALLY SUPPOSED, AND 
DO NOT TRY TO LIVE ON TOO SMALL A RATION AS YOUR 
BODY REQUIRES BULK. 

Example: A woman doing housework requiring 2200 calories per 
day, or 1320 for dinner, and serving a meal such as the one found in 
GUIDE FOR BALANCED MEALS, means she will have to cut down 
from 2621.5 to 1320, or a difference of 1300 calories. This is how she 
can do it: 

Option 1. Eating only what you desire, providing it is less than 
1320 calories. 

Option 2. Eating one-half portion of everything on the menu 
except those foods that contain a large percentage of water. These 
foods yield a small number of calories and at the same time give the 
bulk and volume to satisfy. 

Copyrighted by Charts Pyb. Co., St. Louis. 















GUIDE FOR INCREASING WEIGHT 


The chart offers you a number of rules that physicians have 
agreed must be adhered to in order to increase one’s weight. 

The first requisite, however, is finding the cause of your under¬ 
weight. It can be caused by the blood, poor digestion, overwork, 
worry, nervousness, and a number of other things. This yon must 
find, and attempt to allay the cause. 

2. On the chart you will find foods/that contain the Vitamines as 
explained on inside cover pocket. Scientists have claimed that not 
only are these Vitamines necessary for the continuance of life, but it 
is also necessary to have sufficient Vitamines to increase your weight. 
Check over the foods that you have eaten for the day to ascertain if 
you have eaten the proper amount. You will note that there are three 
Vitamines, known as A, B, C. Also that it is designated on the/chart 
the abundance found in each one of the three Vitamines, as: Va, which 
shows that there was a trace of this Vitamine found in that food. 
Where more is found, as in Vcccc, it shows that this Vitamine has 
been found in abundance. 

3. Refer to guide for decreasing weight and reverse the plan. 
That is, eat more calories than your body consumes and the excess 
will be stored away in fat. The difficult part of increasing the weight 
over decreasing the weight is that you can refrain from eating, but 
not always have the appetite to eat. This, then, in many cases, must 
be stimulated, so the following is suggested to help stimulate the 
appetite: 

1. Drink a cup of cooled or cold water before breakfast. 

2. Brush teeth and cleanse mouth with a good mouth wash. 

3. Regulate your natural habits. 

4. Plenty of both exercise and fresh air. 

5. Moderate use or elimination of tobacco, especially before meals. 

6. Putting yourself in a happy frame of mind while eating. 

7. Unless hungry, eliminate all eating between meals. 

8. At your meal eat first the foods that contain the most calories. 

9. Drink as little water as necessary to quench thirst while eating. 

10. Eat a food commonly called an appetizer with your meal. 


Copyrighted by Charts Pub. Co., St. L,ouis. 




GUIDE FOR GENERAL HEALTH 


While no specific food is known to supply any particular organ 
of the body, it is well known that certain foods best serve some organs 
either directly or indirectly. 

The foods found on the chart in Roman numerals are considered 
as having some effect on the organs bearing similar numerals below: 


I 

The Blood. 

II 

Kidneys. 

III 

Heart. 

IV 

Bones, Nails, Teeth, etc 

V 

Brain. 

VI 

Liver. 

VII 

Nerves. 

VIII 

Stomach and Intestines. 


Some foods constipate while others have the opposite effect, and 
the same foods do not have the same effect on two people. The di¬ 
gestion of food is in a great many cases determined by the working 
conditions of the digestive organs, such as the stomach, large intes¬ 
tines and small intestines. The list above is intended to assist the 
readers in determining which foods can best serve their needs. Do not 
mistake this to mean that these foods will cure any case of organic 
breakdown, such as No. Ill foods curing heart trouble. The whole 
intention is to assist one to help bring back to normal that which is 
not and help them retain that normalcy when once gotten. 


The Chart, Cover, Explanatory sheets and reading matter of this Chart is 
Copyrighted. If you desire any additional charts and there is no name printed on 
the front cover, you may secure them by writing us direct. Charts Publishing Co., 
4553 Red Bud Ave., St. Louis, Mo. Each Chart is numbered on the pocket of the 
Chart. If you desire the name of the person that sold it to you, we will be pleased 
to furnish it to you without cost. 


Copyrighted by Charts Pub. Co., St. Louis. 




GUIDE FOR CHEAPER MEALS 


All housewives may not be interested in this guide, for some do 
not cook by the rules of economy, yet, for the benefit of those who 
desire it, we offer the following example of a few foods: 

100 Cal. Price 

Kind to pound per pound Cost per 100 Cal. 


Ribs Beef . 

. 11 

16 c 

.014 

or 

1 2/5c 

Porterhouse . 

. 11 

22 c 

.02 

or 

2 c 

Loin Chops, Mutton. 

. 11 

30 c 

.027 

or 

2 7/10c 

Veal Cutlets . 

. 7 

28 c 

.04 

or 

4c 

Kidney Beans . 

. 8 

16 c 

.02 

or 

2 c 

Corn . 

. 4 

20 c 

.05 

or 

5c 

Bananas . 

. 2 

4 c 

.02 

or 

2 c 

Apples . 

. 1 

8 ^c 

.08 

or 

8 c 

Peaches . 

. .. . . 1 

8 K 3 C 

.08 

or 

8 c 

Wheat Flour . 

.16 

5&C 

.003 

or 

3/10c 

Rice . 

• ... .16 

53^c 

.003 

or 

3/10c 

Sugar . 

.17 

7y 2 c 

.004 

or 

4710c 


In giving the 100 calories per pound, same is figured as follows: 
For instance, sugar has 1750 calories to the pound, which would mean 
\7 l /2 hundred calories to the pound, but in figuring same for a price 
per 100 calories, we drop the fraction and figure same as 17. In the 
case of rice, there are 1620 calories to the pound, which would mean 
16^ hundred calories, but same is figured as 16 in figuring price. 

It will be noted that not all the foods that are the cheapest per 
pound are the cheapest after all. It is not wise economy to try and 
defeat the necessary requirements of the body, trying to save a few 
cents, but you can easily cut your food bill down by buying the cheap¬ 
est food PER HUNDRED CALORIES. 

Eight hundred HUNDRED calories is the average consumed by 
a family of four in a week, and if the average is 2 cents per hundred 
calories, they would eat $16.00 worth; now, if they can reduce this and 
eat the cheaper foods per hundred calories, say to 1 J 4 cents for 800 
HUNDRED calories, the cost of the week’s food bill would only be 
$ 12 . 00 , and still maintain the proper amount of energy with a saving 
of $4.00. 

Eight hundred HUNDRED calories means 80,000 calories, but 
as it is harder to figure in that way, we take the hundred calorie basis. 


Copyrighted by Charts Pub. Co., St. Louis. 

















SUGGESTIONS FOR MEALS 


The food chart in itself is a good suggestion for the Housewife 
as it assists her to keep in mind all the different foods obtainable, and 
is a good one for answering that problem of “What shall I have for 
the next meal?” There are 38 different kinds of meat shown on the 
chart, and 28 regular meal vegetables. It is considered that the meats 
and vegetables are the biggest problem of the meal, as other foods, 
such as fruits, nuts, beverages, etc., depend upon the season of the 
year. 

A Housewife frequently forgets the many foods and a glance at 
the chart will often give her an idea that will be entirely new to her 
for a combination. 

If the Housewife will start at the top and go through the meat 
column and mark the meats, leaving out those that the family do not 
care for, and do the same with the vegetables, in many cases she will 
find that the number of the meat and the number of the vegetable 
corresponding with each other is a happy suggestion for her that day; 


l. e.: 

1. Beef, flank 

2. Ham 

3. Pork Shoulder 

4. Porterhouse Steak 
.5. Pork, Loin Chops 
6. Lamb Breast 


1. Asparagus 

2. Beans, Navy 


3. Cabbage 

4. Carrots 

5. Spinach 

6. Peas 


It is understood that these above suggestions are not based either 
on combination or balance, but merely where it is desired to have a 
suggestion for a meal. In getting up your combinations, should you 
not like No. 1 meat and No. 1 vegetable as a combination, and you 
should choose with your No. 1 meat the No. 5 vegetable, keep a note 
of this combination on the back of the chart or on a separate pad, and 
designate same as No. 15 combination, and, for instance, No. 4 meat 
with No. 1 vegetable, combination No. 41. In this way you would not 
be apt to have the same meat and vegetable combination two consecu¬ 
tive times. By referring to these numbers you would always have a 
combination you liked without much thought. 

After the combinations suggested by yourself have been used, it 
is a wise plan to re-number the foods so that the same combinations 
are not gotten. This little idea often brings some wonderfully tasty 
combinations and it is surprising just how easily it helps plan a meal. 
By way of suggestion, it is considered wise to consult some of the 
other members of the family when making out this combination, as it 
fnay surprise you to find out that they like more of the foods than 
you perhaps thought. 

This same idea can also be carried out with fruits, desserts and nuts. 


Copyrighted by Charts Pub, Co., St. Louis. 



SUGGESTIONS FOR COMBINATION OF FOODS 


Meat 

Potatoes 

Vegetables 

Fruit 

'• Dairy 
Products 

Relishes 

Pastry 

Beverages 

Cereals 

Soups 

Desserts 

Fatty 

Hot 

Baked 

Mashed 

Hot 

Stewed 


Tomato 

Product 

Bread 

Hot 

Stimulant . 


Creamed 

Custard 
Cold . 

Fatty 

Cold 

Salad 

Creamed 

AuGratin 

Chips 

Cold 

Raw 

Hot Tart 


Tomato 

Product 

Biscuit or 
Bread 

Cold 


- 

Cake 

Pie 

Pudding 

Lean 

Hot 

Boiled 

Hot 

Cold Tart 

- 

Mustard or 

Pickled 

Product 

Rolls 

Hot 

Stimulant 


Fish 

Meat or 
Creamed 

Pudding or 
Custard 

Lean 

Cold 

Salad or 
Fried 

Pickled 

Cold Tart 
Berry 

Cheese 

Horse 
Rad’sh or 
Mustard 

Biscuit 

Bread 

Hot 



Cake 

Sausages 

Hot 

Scalloped 
or Baked 

Hot 

Stewed 

-• 

Pickle or 

Tomato 

Product 

Biscuit 

Bread 

Hot 

Stimulant 


Creamed 

Pie 

Fresh, 

Fried or 
Baked 

Fish 

Fried 

Baked 

Hot 

Stewed 

4k 

Tomato 

Product 

Bread 

Hot 


Creamed 

Pudding 

Lold or 

Canned 

Fish 

Scalloped 

Chips 

Raw 


- 

Tomato 

Product 

Bread 

Hot 

Stimulant 



Pudding 

Pie or 
Custard 

Breakfast 

Meats 



Acid or 

Cold 

Eggs 


Coffee 

Cake 

Rolls 

Hot 

Stimulant 


- 





Stewed 

Eggs 

Milk 


Coffee 

Cake or 
Toast 

Hot 

Stimulant 

Hot 

- 





Acid or 

Cold 




Hot 

Stimulant 

r Corn, 

Wheat, 
Buckwheat 
or Potato 
Pancakes 



Breaktast 

Meat 

Fried 





Bread 

Hot 

Stimulant 





Raw—Uncooked. Stimulant—Coffee or tea. Suggested only to those accustomed to them; 

Cold—Cooked and cooled. otherwise, cocoa, chocolate, Postum, lemonade, etc., is recommended. 

Copyrighted by Charts Pub. Co., St. Louis. 











































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